Make Ahead

Mustard and Sage Cheese Scones

October  2, 2013
0 Ratings
  • Makes 8 scones
Author Notes

I found this recipe written on a loose page in one of my mother´s old cookbooks. We tried them at home and loved them ever since. The original recipe is with English cheddar cheese, but I had to do it with a local one, which was very good I must say! —bonheurcuisine

What You'll Need
  • 225 g self-raising flour
  • 1 tablespoon powder English yellow mustard
  • 1/2 teaspoon fine salt
  • 1 grind whole black pepper
  • 60 g unsalted butter, cold and diced
  • 100 g English Cheddar cheese, grated
  • 3 tablespoons Parmesan cheese, grated
  • 1 tablespoon sage, finely chopped
  • 1 egg
  • 100 ml milk
  • Sage leaves to decorate
  1. Mix the flour, mustard, salt and pepper in a bowl
  2. Rub in the cold and diced unsalted butter until the mixture resembles fine crumbs
  3. Add Cheddar cheese and Parmesan cheese ( hold a handful of Cheddar to decorate) and the sage and stir
  4. In a separate bowl lightly beat the egg and the milk
  5. Work quickly, stiring until the mixture forms a soft, spongy dough
  6. Place on a lightly floured surface and knead until smooth
  7. Roll out to a 2,5cm thick square
  8. Cut into quarters, then half each quarter diagonally, so you have 8 triangles
  9. Place the scones on a floured baking tray, brush with milk, sprinkle over the remaining cheese and top each with some sage leaf
  10. Preheat oven to 220 C / 430 F and bake for 12-14 minutes until they are well risen and golden
  11. Eat while still warm, spread with butter or fill in with you favourite spread or ham

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